Sunday, 12 April 2015

  • Servings : 16
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

let the memories unfold as you make and eat these


  • 2oz butter
  • 4oz plain flour
  • Pinch of salt
  • 1 tspn caster sugar
  • 1 egg yolk
  • Cold water
  • Raspberry Jam
  • 2oz butter
  • 2oz caster sugar
  • 1 beaten egg
  • 2oz desiccated coconut
  • 1oz SR Flour


Step 1

Heat oven to 190C

Step 2

Grease 18 tart tins

Step 3

Combine the plain flour and salt and rub in 2pz of butter to resemble breadcrumbs

Step 4

Stir in the tspn of caster sugar

Step 5

Make a well and add in the egg yolk and enough cold water to bind

Step 6

Knead the pastry

Step 7

Roll out the pastry and then cut out rounds with a pastry cutter

Step 8

Put into the tins

Step 9

Put 1/2 tspn of jam into each pastry case

Step 10

Cream the remaining butter and sugar until pale and fluffy

Step 11

Add the beaten egg a little at a time, beating well

Step 12

Fold in the coconut and flour with a metal spoon

Step 13

If needed add a little water to give a dropping consistency

Step 14

Place spoonfuls of the mix on top of the jam

Step 15

Bake for 15-20 minutes until firm to the touch and golden

No comments:

Post a Comment